Categories: Frozen desserts

Ingredients

• 1 1/4 cups packaged biscuit mix
• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 cup milk
• 1 egg, beaten
• 2 Tbsp. cooking oil
• 1 1/2 cups toasted flaked coconut
• 1 cup sliced almonds
• 1 21-oz. can cherry pie filling
• 2 cups broken chocolate chip cookies or cream-filled chocolate sandwich cookies
• 1 quart vanilla ice cream

Directions

1. Combine biscuit mix, sugar and cocoa powder, add milk, egg and oil. Beat with an electric mixer until nearly smooth. Pour about 2/3 cup batter onto grids of a preheated lightly greased heart-shaped waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturer’s directions. (Or bake in a 9-inch waffle baker using 1 1/4 cups batter for each 9-inch square.)
2. Using a fork, lift waffle off grids; separate to form smaller heart- or square-shaped waffles. Cut squares in half. Cool slightly on a wire rack.
3. Just before serving. combine coconut and almonds; transfer to one of the compartments of the Watercolor tier dish (Tupperware). Fill remaining compartments with the cherry pie filling and broken cookies.
4. For each serving, place two waffle pieces in a 16 oz. One Touch (Tupperware) serving bowl. Top with scoop of ice cream. Add desired toppings from Tier dish.

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